Albodingas in tomato sauce

For 6 people
  • 2 slices toasted bread
  • 3 Onions
  • 700 g Minced beef
  • Salt
  • 1 TL pepper
  • 2 Eggs (size M)
  • 4–6 EL Olive oil
  • 1–2 Garlic cloves
  • 750 g Tomatoes
  • 2 EL Tomato paste
  • sweet paprika
  • 2–3 EL dry sherry
  • Basil leaves
45 minutes
easy
1.
Soak toast in cold water. Peel 1 onion and dice very finely. Knead the mince, onion cubes, 1 1/2 teaspoons salt, 1 teaspoon pepper, eggs and squeezed bread. Shape approx. 24 balls (approx. 4 cm Ø) out of the minced meat with damp hands.
2.
Heat 2–3 tablespoons of olive oil in a large pan, add meatballsFry for about 8 minutes over a medium heat, turning, remove. In the meantime, peel and finely chop 2 onions and garlic. Wash, clean and dice tomatoes.
3.
Heat 2–3 tablespoons of olive oil in a saucepan, sauté onions and garlic, add tomato paste, sweat briefly and add tomatoes. Season with salt, pepper and paprika. Bring to the boil and simmer over medium heat for 10–12 minutes.
4.
Season again with salt, pepper, paprika and sherry to taste. Add meatballs, heat briefly. Garnish with basil leaves and serve in bowls.
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 32 g protein
  • 26 g fat
  • 9 g carbohydrates

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